粮油食品英语

粮油英语笔译

Edible oil and fat

processing

Edible oil is plant, animal, or synthetic fat used in frying, baking, and other types

of cooking. It is also used in food preparation and flavouring that doesn't involve heat,

such as salad dressings and bread dips, and in this sense might be more accurately

termed edible oil. Food processing is the transformation of raw ingredients into food,

or of food into other forms. Food processing typically takes clean, harvested crops or

butchered animal products and uses these to produce attractive, marketable and often

long shelf-life food products.

Cooking oil is typically a liquid, although some oils that contain saturated fat,

such as coconut oil, palm oil and palm kernel oil, are solid at room temperature.

Types of cooking oil include: olive oil, palm oil, soybean oil, canola oil (rapeseed oil),

pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil,

sesame oil, argan oil, rice bran oil and other vegetable oils, as well as animal-based

oils like butter and can be flavoured with aromatic foodstuffs such as herbs,

chillies or garlic.

The appropriate amount of fat as a component of daily food consumption is a

topic of some controversy. Some fat is required in the diet, and fat (in the form of oil)

is also essential in many types of cooking. The FDA recommends that 30% or fewer

of calories consumed daily should be from fat. Other nutritionists recommend that no

more than 10% of a person's daily calories come from fat. In extremely cold

environments, a diet that is up to two- thirds fat is acceptable and can, in fact, be

critical to survival.

While consumption of small amounts of saturated fats is essential, initial

meta-analyses (1997, 2003) found a high correlation between high consumption of

such fats and coronary heart disease. Surprisingly, however, more recent

meta-analyses (2009, 2010), based on cohort studies and on controlled, randomized

trials, find a positive or neutral effect from shifting consumption from carbohydrate to

saturated fats as a source of calories, and only a modest advantage for shifting from

saturated to polyunsaturated fats (10% lower risk for 5% replacement).

Mayo Clinic has highlighted oils that are high in saturated fats, including

coconut, palm oil and palm kernel oil. Those of lower amounts of saturated fats, and

higher levels of unsaturated (preferably monounsaturated) fats like olive oil, peanut

oil, canola oil, avocado, safflower, corn, sunflower, soy, mustard and cottonseed oils

are generally healthier. The National Heart, Lung and Blood Institute

and World Heart

Federation

have urged saturated fats be replaced with polyunsaturated and

monounsaturated fats. The health body lists olive and canola oils as sources of

monounsaturated oils while soybean and sunflower oils are rich with polyunsaturated

fat. Results of research carried out in Costa Rica in 2005 suggest that consumption of

non-hydrogenated unsaturated oils like soybean and sunflower are preferable to the

consumption of palm oil.

Not all saturated fats have negative effects on cholesterol. Some studies indicate

that Palmitic acid in palm oil does not behave like other saturated fats, and is neutral

on cholesterol levels because it is equally distributed among the three

triglyceride molecule. Further, it has been reported that palm oil consumption reduces

blood cholesterol in comparison with other traditional sources of saturated fats such as

coconut oil, dairy and animal fats.

Saturated fat is required by the body and brain to function properly. In fact, one

study in Brazil compared the effects of soybean oil to coconut oil (a highly saturated

fat) and found that while both groups showed a drop in BMI, the soybean oil group

showed an increase in overall cholesterol (including a drop in HDL, the good

cholesterol). The coconut oil group actually showed an increase in the HDL:LDL

ratio (meaning there was more of the good cholesterol), as well as smaller waist sizes

(something that was not shown in the soybean oil group.

In 2007, scientists Kenneth C. Hayes and Pramod Khosla of Brandeis University

and Wayne State University indicated that the focus of current research has shifted

from saturated fats to individual fats and percentage of fatty acids (saturates,

monounsaturates, polyunsaturates) in the diet. An adequate intake of both